- 1-1/2 teaspoons cornstarch
- 1-1/2 teaspoons packed brown sugar
- 1/4 cup orange juice
- 1 can (8 ounces) whole-berry cranberry sauce
- Dash ground cinnamon
- In a heavy saucepan, combine the cornstarch, brown sugar and orange juice until smooth. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened, Remove from the heat; stir in the cranberry sauce and cinnamon until blended. Cover and refrigerate. Serve cold. Yield: About 1 cup.
Originally published as Cranberry Orange Dipping Sauce in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p179
Reviews for Cranberry Orange Dipping Sauce
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Sort By :
Reviewed Dec. 11, 2011
"This accompanied the Lemon-Rosemary Chicken very well. Also, since I had some leftover, I used jellied cranberry sauce rather than the whole-berry. I couldn't really taste the orange until it had chilled."